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BODINGTON  CLONE

BODINGTON CLONE

Special/Best/Premium Bitter • All Grain • 5.5 gal

Cherrvallian

useing step mash 122 30 min. 146 30 min, 156 30 min. 168 10 min.

January 24, 2012  08:09pm

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 7 3/4 lbs Maris Otter Malt; Bairds Malt

    Maris Otter Malt; Bairds Malt

    Maris Otter is a British barley malt variety known for producing beers with a full malty flavor.

  • 3/4 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • 1/4 lbs Caramel Munich 60 Malt; Malteries Franco-Belges

    Caramel Munich 60 Malt; Malteries Franco-Belges

    These malts are highly modified, caramelized and slightly roasted and are especially well suited to beers requiring additional caramel malt flavor and color.

  • 1/8 lbs English Chocolate Malt

    English Chocolate Malt

    Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

  • 1 oz Northern Brewer - 8.0 AA% whole; boiled 60 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • Fermentis S-04 Safale S-04

    Fermentis S-04 Safale S-04

    A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 8 - English Pale Ale

Subcategory: B - Special/Best/Premium Bitter

Range for this Style
Original Gravity: 1.046 1.040 - 1.048
Terminal Gravity: 1.010 1.008 - 1.012
Color: 13.7 SRM 5 - 16
Alcohol: 4.7% ABV 3.8% - 4.6%
Bitterness: 33.8 IBU 25 - 40

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